Master chef
Utensils
Apron
Bowl
Colander
Frying pan
Pan
Paring knife
Sieve
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooking spoon (wooden)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Veggie balls
Cover and cook the lentils in the water for approx. 25 mins. until soft, drain, rinse with cold water and drain well. Peel and roughly chop the onion, dice the aubergine. Heat the oil in a non-stick frying pan. Sauté the onion and aubergine for approx. 15 mins., remove and allow to cool slightly. Roughly puree the lentils, aubergine, breadcrumbs, pesto, salt and pepper in a food processor. With wet hands, shape the mixture into approx. 20 balls.
To fry
Heat the oil in the same pan. Reduce the heat a little, fry the veggie balls all over for approx. 15 mins.
Tomato sauce
Halve the cherry tomatoes, place in a pan. Add the passata and pesto, season. Bring the sauce to the boil, reduce the heat, cover and simmer for approx. 20 mins.
Spaghetti
Cook the spaghetti in boiling salted water until al dente, drain and add to the tomato sauce, mix. Serve the tomato spaghetti with the aubergine & lentil balls.
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